Spiced Sweet Potato Soup Recipe Served in Real Pumpkin Bowls
This delicious and easy to make spiced sweet potato soup recipe is served in real pumpkin bowls for a cozy meal this fall!
Equipment
- Immersion hand blender
Ingredients
Soup:
- 2 teaspoons olive oil
- 1 onion small
- 4 cups sweet potatoes peeled and diced
- 2 teaspoons cumin
- 1/2 teaspoon cayenne pepper optional
- 1 can lite coconut milk
- 2.5 cups vegetable stock
- salt and pepper to taste
- 2 pie pumpkins small
Pumpkin Seeds
- 2 teaspoons olive oil
- salt to taste
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne
Garnishes
- Greek yogurt
- fresh cilantro
Instructions
- Preheat oven to 325°F/150°C
- Cut off the top of the pumpkin and remove the seeds and stringy insides. Rinse the seeds. Toss the seeds with olive oil, salt, cumin, and cayenne. Transfer to a baking sheet and toast for 30-45 minutes stirring occasionally until brown and crispy. Set aside.
- Heat a soup pot over medium heat and add olive oil and onion. Sauté 2-3 minutes until soft. Add diced sweet potato, cumin, and cayenne pepper. Stir to combine.
- Add the coconut milk and vegetable stock and bring to a simmer. Cook until sweet potatoes are fork tender. Remove from heat.
- Using an immersion hand blender, puree the soup until smooth. Add salt and pepper to taste.
- Ladle the soup into the pumpkins. Garnish with yogurt, toasted pumpkin seeds, and cilantro. Enjoy!